Tuesday, September 4, 2012

Zucchini Bread

Perfectly Moist Zucchini Bread

Rise and shout the zucchinis are out! So what in heavens name are we supposed to do with not only the zucchinis that we have grown in our very own gardens but also the ones dumped on our porches from our close friends, close enemies and neighbors? Don't worry we've got zucchini bread to the rescue. Now I have been on the search for a great zucchini bread recipe for some time now. The one in my Better Homes and Gardens cookbook is good but a little dry for my taste. The one I found with sour cream on allrecipes.com was all right but a little over zealous on the sour cream and a little bland on the flavor and tasted like a German Pancake inside. So I did a little testing here and there and here's what I came up with! Give it a try!

1. Preheat your oven to 350 degrees.
2. In a big bowl stir together 3 C. flour, 1 t. baking soda, 1/2 t. baking powder, 1 t. salt, 1 t. cinnamon and 1/4 t. nutmeg.

3. In another medium bowl combine 1 1/2 C. sugar with 3/4 c. oil. This makes it not as overwhelmingly sugary and oily as your typical Walmart bakery bread.

4. When your sugar and oil are well blended, drop in two eggs stirring well after each egg. Add 2 C. zucchini and 1/2 c. sour cream. Make sure not to drain your zucchini as this gives it the extra "moistness"! Combine this mixture with your flour mixture and stir until just combined. Over stirring gives you a dense bread that even your dogs won't eat.

5. Grease your two 9x5 bread pans. Now if you have problems like I do with baked goods sticking to your pans try this handy trick taught to me by a guy on youtube. By combining equal parts oil, shortening and flour you create this fantastical anti-sticking super substance that makes the stickiest substance quiver in fear. After whisking these ingredients get a pastry brush and lavishly paint the insides of your pans. Make sure to well coat the corners because that's where it gets the stickiest. When you're done it should look like this:

 Pour your batter evenly between your pans and pop it in the oven for 60 mins or until your toothpick pulls out clean. Enjoy your delicious bread before your husband and kids get home! ~Maren

Perfectly Moist Zucchini Bread
3 C. flour
1 t. baking soda
1/2 t. baking powder
1 t. salt
1 t. cinnamon
1/4 t. nutmeg
1 1/2  C. sugar
3/4 C. oil
2 eggs
1/2 C. sour cream
2 C. shredded zucchini

1. Preheat oven to 350 degrees and grease two 9x5 baking pans
2. Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl. In a medium bowl stir sugar and oil until well blended. Add 2 eggs stirring after each one. Add sour cream and zucchini and mix well. Add sugar mixture to flour mixture and stir until just combined. Pour evenly into two greased baking pans and bake for 60 mins or until toothpick comes out clean.

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  1. Oops! Being the doink that I am (doink=my word for total idiot) I accidentally commented on the last post meaning to post it on here.. :) So I'll try that again. Hopefully you feel doubly loved.

    Can't wait to make this delectable looking zuchinni bread! This post is so you Maren. Anyone that can put their personality into a recipe like that has major skills. XO Kristi

    1. Ha ha thanks so much Kristi! I love that word I'm going to use it and say its all the rage in England! Let me know if it works for you or if it turns into a zucchini mush mess because of my directions. ~Maren

  2. Love!! I think ill pin this recipe!

  3. I made this recipe. It really is perfectly moist!! Thanks for the recipe Maren!


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